Butter manufacture.



E. SOHOU.

BUTTER MANUFACTURE.

APPLICATION FILED MAY 20, 1908.

91 3,920. Patented Mar." 2, 1909.

fig 1,

2 9i bu macs: 1 wvc n-koc EJNAR SCHOU, OF LONDON, ENGLAND.

v BUTTER MANUFACTURE.

Specification of Letters Patent.

Patented March 2, 1909.

Application filed May 20, 1908. Serial No. 433,884.

- To all whom it may concern:

Be it known that I, EJNAR SOHOU, a subject of the Kin of Denmark, residing at London, England, have invented certain new and useful Im rovements in or Relating to Butter Mann acture, of which the following is a full, clear, and exact description.

This invention has reference to improvements in or relating to butter manufacture.

Among existing processes of manufacturing butter the following is generally regarded as the best for producing an article of uniform quality. vNew milk as received from the farmers is treated for cream extraction by means of separators, so regulated as to yield cream containing thirty per cent. of butter fat, orthereabouts. Sometimes, but not invariably, the cream is then pasteurized by heating it to about eighty live de rees centigrade and cooling it immediately t ereafter to below ten degrees centigrade. When it is desired to produce a soured butter the cream is generally then conveyed to ,ripening vessels, Where thesouring culture is added. The whole is then allowed to stand at a suitable temperature until the desired state of ripeness is reached. For the conversion into butter, the cream, whether previously soured or not, is conveyed to the churns, of which there are various constructions, and churned therein until the butter is formed. Cold water is added in the latter to remove remaining excess of buttermilk.

and water, after which it is salted ready for packing.

Now in the exercise of this invention the process of churning, as ordinarily,- understood is entirely dispensed with, its place being taken at a latter stage by an operation occupying a few minutes or less in duration, the improved manufacture resulting in butter of much enhanced quality.

For the better understanding of the invention I desire to explain that since, speaking generally, cream consists of an emulsion wherein the globules of butter fat are held in suspension in milk serum and similarly, since the. churning operation principally comprises agitation means whereby such fat globules are agglomerated and in such agglomerated state are termed butter, it ap- Dears reasonable to suppose that cream and butter are not only merely the same substance in different physical conditions but are, subject to a ro riate conditions, mutually reconvertil l e, t lieir relative states being, that whereas cream may be regarded as fat globules floating in and surrounded by water or milk serum, butter may, conversely, be regarded as water or milk serum globules surrounded by fat and it is the observance of these general facts that has led to this invention.

Now for the manufacture of butter according to the present invention rich fluid cream is solidified by sudden cooling, and converted into butter by ap ropriate mechanical means as for exam e by kneading or working it between .fiute rollers.

In the drawings: Figure 1 is a diagrammatic view of an ordinary cream separator used, in carrying out the present invention. Fig. 2 is a diagrammatic view showing the apparatus for solidifying the cream by sudden cooling. Fig. 3 is a diagrammatic view of the apparatus for converting the solidified cream into butter.

Rich cream suitable for the purpose of this invention and containing from seventy five to eighty five per cent. or thereabouts of butter fat, the latter by preference, can be obtained by Warming separated cream,

reviously pasteurized or not, containing thirty per cent. of butter fat, to about fort degrees centigrade or more, and passingit t irough a second but smaller separator X. The milk residue from such second separation contains a certain percentage of butter fat that is recovered by mixing such milk with new milk prior to its being treated in the separators.

In one example of the manufacture of butter according to this invention, rich fluid cream produced as set forth, having a butter fat content of eighty per cent. or thereabouts is, while at a temperature of forty degrees centigrade or thereabouts, mixed with any desired coloring matter, and forthwith solidified by causing it to pass between a pair of horizontally disposed hollow metallic rollers A A adjustably arranged very near to ether and adapted to rotate at e ual s eeds,l ut in opposite directions towar oac other, and cooled to a low temperature, by, for example, causing refrigerated brines to circulate continuously therethrough. The fluid cream, as the rollers rotate, is practically instantaneously cooled thereon into a solid layer, the

exact thickness of which is determ ned by a millimeter in thickness, an

the distance apart of the rollers. This la er on emergence from between the rollers ecomes divided into two parts, which res ectively adhere to the surface of the r0 ers until brought into contact with a scra er B which removes the film "in the form of akes, or the like that contain all the moisture of the cream emulsion.

The temperature 'of the rollers, as controlled by the cooling medium, and the thickness of the layer of solidified cream to be produced, will vary according to requirement, but as arule the lower the temperature andthe thinner the layer, the better is the result. A good result is arrived at when the rollers are maintained at a temperature of about 10 G. (minus ten de rees centigrade) and separated one from t e other by a space not exceeding one millimeter or thereabouts, thus deliverin the solid cream in flakes of about half a millimeter in thickness.

Better results are obtained when the rollers are spaced apart two thirds of a millimeter, the resulting films be' one third of still further when the space between the rollers is reduced to one third of a millimeter the films roduced' bein one sixth of a millimeter 1n thickness. otwithstanding the production of so thin a film, the output obtainable from the rollers is or can be the same or about the same as with thicker films since the rollers can be run at correspondingly Elighfl speeds when producing the thinner If desired the rollers can be brou ht within a distance apart one sixth of a 'meter or less but ordinarily this is not recommended since there is less certaint of the film dividing into two parts an being delivered from each roller equally and consequently I of obtaining the maximum advantage from the two roller surfaces.

The cream flakes are worked, apipropriately between fluted rollers C C space apart oneeight of an inch or thereabouts, such as ordinarily employed in margarin factories and which in t 's case takes the place of the churn. Such working of the mass converts the chilled cream emulsion into the condition of butter or emulsion of water or milk serum globules surrounded by fat. From this mass or emulsion the water and serum can be worked out more or less largely as may be desired in the manner usual in making butter the ordinary way.

W'h li it is desired to produce a soured 2. By adding souring-culture to the cream chilling and solidifying, allowing the mass to rest for a suitable time before being-worked into butter.

Sometimes, instead of employing cream as rich as eighty er cent. of fat or thereabouts without any a mixture of Water as indicated in the hereinabove described exam le, it is advantageous to somewhat dilute w1th good water, referably distilled, such cream so that it s all after addition of the souring culture contain from say sixty per cent. to sixty five per cent. of fat, the treatment generally in other respects being as-described in the said example. Such diluted cream is however included in the term rich fluid cream.

Now by means of this invention there re ing as ordinarily understood is entirely dispensed with, and consequent thereupon the following further advantages are obtained: A. No roduction of buttermilk, which is frequent y a comparatively useless by product. Ba Saving om one half to one er cent. or more of the weight of butter ro need, which ordinarily remains in the uttermilk. O. No use of Water in the churn for chilling the butter with the consequence that the quota of souring culture ordinarily washed away is saved; a more uniform fermentation produced, and the natural nutt flavor of the cream conserved. D: The coo ing of the cream emulsion b means of,a medium considerably below eezing point and its solidification enables butter to be pro-. duced altogether superior in'texture to that obtained by existing processes, the butter even when containing sixteen per cent. or

more of moisture, possessing a much firmer and superior texture as compared with ordinarily prepared butter containing a smaller percentage of moisture.

Having now particularly described and ascertained .the nature of the said invention what I claim and desire to secure by Letters Patent of U. S. America is:

consists in solidifying rich fluld cream by suddenly' cooling the same, and subsequently kneading or workin the solidified product.

'2. The process 0 making butter, which consists in solidifying rich fluid cream by re ducing it to a thin layer and subjectingjt to the action of a medium at a tem rature below freezing, and subsequently neading or working the solidified product.

3. The process of making butter, which consists in cooling fluid cream by passing it between two cold rollers in intlmate proximity to one another and rotating in opposite directions, separatin the la er or m from the delivery side 0 the ro ers in two parts that adhere thereto, removing the film in the form of flakes or the like and finally the surface of the rollers, and finally kneadkneading or workin the solidified product. in or working the solidified product. 10

4. The process 0 making butter, which %n witness whereof, Isubscribe my signaconsists in passing rich fluid cream between ture, in the presence of two witnesses.

- rollers cooled to about minus ten degrees EJNAR SCHOU.

centigrade and spaced apart from one milli- Witnesses: meter to one-third of a millimeter from one FLEIsoHER,

another, scraping thesolidified cream from O. V. SoHoU. 

